Commis 2 (South Indian)

Primary Responsibilities

Operation

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Clean and maintain all equipment within the food production area
• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

Profile

Knowledge and Experience

• Minimum Primary school education
• Minimum 1 year of relevant experience in a similar capacity
• Oral proficiency in English language

Competencies

• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic
• Well-presented and professionally groomed at all times